Confident home cooking
This will blow your mind.
Desserts

Brickle

by Nick

A few weeks ago, I went to a barbeque. On the table there was plate of what looked to be a chocolate type dish that was crumbled up. I grabbed a piece, ate it, had eight more pieces, and then went on a mad hunt throughout the barbeque to see who brought the stuff and how much I would have to pay them for the recipe.

After not too much work I tracked it down, and trust me. You want to make this.

What’s fantastic about this stuff is many things. First, it marries salty and sweet perfectly which is my favorite. Second, it is super easy to make. Third, it is best kept and eaten frozen so it is awesome for summer time.

Yield
Serves 8-10.
Prep Time
Total Time

Just a moment please...

Print Recipe Brickle

Ingredients

  • 40 Saltine crackers (one sleeve about)
  • 1 Cup salted butter (don't substitute)
  • 1 Cup brown sugar
  • 1 12 ounce package of chocolate chips
  • 5-6 Heath bars, crunched up for topping

Directions

1) Line a rimmed baking sheet with foil.

2) Then layer in crackers. Make sure that they don’t overlap.

3) Melt the butter in a saucepan and then stir in the brown sugar. Once it starts bubbling, turn the heat to medium-low and simmer for 3 minutes. Stir continuously or it might burn.

4) Once it has simmered for a few minutes, pour it straight on the crackers. Try to get it kind of even, but don’t worry about covering everything.

5) Next, stick your baking sheet in the oven at 325 degrees for 5-10 minutes. The original recipe called for 5 minutes, but mine took 10. Basically, you want the caramel to spread out nicely over the crackers. It should bubble a bit.

6) When you take it out of the oven, pour the chocolate chips on the tray right away. The residual heat from the oven will be more than enough to melt the chocolate. Let it sit for 5 minutes to melt.

7) Meanwhile, crumble up some heath bars.

8) After 5 minutes, use a spatula to spread out the chocolate and make the chips flat. Then sprinkle on the Heath pieces.

9) Then just stick this whole thing in the freezer! You have to make sure you give this stuff time to freeze solid. I let mine sit for about 4 hours in there and that was more than enough time.

10) Then take it out and if the brickle is rock hard, flip it over and peel of the foil which should come off in one full sheet!

11) Then just bust the stuff up! Take out some aggression! One note though… make sure you take the foil off before you break it up. That is, unless your idea of a good time is peeling hundreds of tiny foil pieces off of candy.

12) Store this stuff in the freezer. It will keep for a month.

This is all you need! The Saltine crackers are the key to the saltiness and they are kind of hard to identify in the final product because it is all broken up.

Simple ingredients actually.

Simple ingredients actually.

The next part is simple. Take your largest sheet or baking tray (make sure it is rimmed) and line it with foil. Then toss down your crackers. Make sure that they don’t overlap. That’s pretty much the only rule. The crackers should fill up the baking sheet perfectly. If you have a smaller baking sheet, then you will obviously need less crackers.

Crackers laid out.

Crackers laid out.

Ok. Now the only actual hard part in the whole recipe and it isn’t that hard: making the caramel. Just melt your butter in a saucepan and then stir in your brown sugar. Once it starts bubbling, turn the heat to medium-low and simmer for 3 minutes. Stir continuously or it might burn.

Stay close to this stuff.

Stay close to this stuff.

The caramel will be pretty runny and that is good. Once it has simmered for a few minutes, pour it straight on the crackers. Try to get it kind of even, but don’t worry about covering everything.

Doesn't have to be even.

Doesn’t have to be even.

Next, stick your baking sheet in the oven at 325 degrees for 5-10 minutes. The original recipe called for 5 minutes, but mine took 10. Basically, you want the caramel to spread out nicely over the crackers. It should bubble a bit.

When you take it out of the oven, pour your chocolate chips on the tray right away. The residual heat from the oven will be more than enough to melt the chocolate. Let it sit for 5 minutes to melt.

Don't worry it will all melt.

Don’t worry it will all melt.

You can use those 5 minutes while the chocolate melts to crumble up your Heath bars. Again, don’t worry about making them even or anything. Part of the charm of this dish is the random sizes of everything.

After 5 minutes, use a spatula to spread out your chocolate and make the chips flat. Then sprinkle on your Heath pieces.

Perfection is not essential.

Perfection is not essential.

Then just stick this whole thing in your freezer! You have to make sure you give this stuff time to freeze solid. I let mine sit for about 4 hours in there and that was more than enough time.

Then take it out and if your brickle is rock hard, flip it over and peel of the foil which should come off in one full sheet!

Cool.

Cool.

Then just bust the stuff up! Take out some aggression! One note though… make sure you take the foil off before you break it up. That is, unless your idea of a good time is peeling hundreds of tiny foil pieces off of candy.

Um. Yes please.

Um. Yes please.

Store this stuff in the freezer. It will keep for a month I’m sure. Not that anyone has ever actually let it sit that long. Mine was gone in a few days without any problem at all.

This will go quick at parties.

This will go quick at parties.

An easy recipe and a delicious dessert. It’s a perfect dessert for a party.

Make the brickle. Eat the brickle. Share the brickle. Love the brickle.

Share this post!

80 comments on “Brickle

  1. This is a staple in my house! The grand kids just love it and beg for it! I have found using different types of chips really add a lot. At the holidays we love to make with some peppermint chocolate chips, you mix half peppermint and half regular chips, all the rest the same. A must try, Really good.

    Billie

  2. Dude, Nick, where were you for the multiple book clubs that Classic-Katie made a nearly identical version of this treat…um, were you really that into the book or did you drink too much wine?! That said, I want to eat those. Now.

  3. Totally forgot about this stuff…which might be a good thing. My sister makes it around the holidays and I could seriously eat an entire container of it in one sitting.

  4. Totally made this for the first time last month, and it was a huge hit. Brought some to work, and everyone wanted the recipe. Can you believe how easy it is? Love it.

  5. Where were you a week ago with this recipe? I had a BBQ Sunday for my kid's 2nd birthday, and this would have gone over awesome!

    I wounder how it would be if a person where to cut in peanut butter or butterscotch chips in with the chocolate? Make something like a marble?

    As always, your pictures are fantastic! You are a great inspiration to me, if I could only be half the blog you are, LOL. Man, I need help there!

    1. We made it withot heath bar and used butterscotch and it was amazing. My husband can not have choclate thats is why we tried and now we are addicted to it with butterschotch

  6. I made it with pretzels in place of the crackers (I got some square ones, kind of a grid pattern inside with small holes) and it was FABULOUS!! Thanks!

  7. We always make this for Passover but with Matzo crackers instead of saltines and with almonds sprinkled on top!!! They're definitely better than the gifelte fish!!! Hahah

  8. My mom makes this stuff when I visit on vacation but she calls it cracker candy. Regardless of moniker, this stuff is incredibly good.

  9. I just finished making this! But I have to wait for it to freeze!!! T_T WWWWHHHYYYYYYYYYYY……..

    There are a bunch of finger scrapes in the chocolate and health too…

  10. I just 'stumbled upon' this page of your blog and was so suprised. I recently started a blog and one of the first things I posted about was my "Cracker Candy" which is similiar. I can't wait to try your version. I've started using a silpat liner instead of foil and it works great.

  11. funny. paula deen makes the same thing…its called PINE BARK. i have been making this for years.

  12. thats cool i just stumbled on this page and its awsome im going to use the candy crackers now but i dont have regular crackers is it ok if i use club crackers?

  13. A good friend of mine introduced me to this tasty snack as "KrackerKandy" at a party a few years ago, and since then she's been elaborating on the basic recipe in some pretty delicious ways! I gotta say, this is something you gotta try different toppings with, you basically can't go wrong!

  14. Ahh i love this stuff! I’m Jewish, and we make it with matzo for passover, since it’s kosher. =] Well…minus the Heath bar.

  15. I have tried this before, except instead of Heath bars I used chopped almonds and it is one of my favorites!!! I absolutely love it!

  16. Try using a chocolate orange, my mom makes this alot with Breton crackers and calls it breton brittle. If it was a crime to eat it I’d have soooo many consecutive life sentences.

  17. @Devon and Beloved. The chocolate should definitely melt although it might stick a bit to your spatula. The things to remember:

    1) Remember that you have to bake your caramel and crackers for 10 minutes or so before you put on your chocolate.

    2) Use milk chocolate

    3) Wait 5 minutes before you try to spread it.

    It basically has to melt. Chocolate will melt in you hand so it will definitely melt on a 350 degree sheet of caramel.

    Thanks for the comments everyone!

  18. I couldn’t spread the chocolate, and it hardly melted. The chips just stuck to me spat-yuuu-la.

  19. I’ve made these for years. The only real difference is that I top the bars with roasted and salted (using super fine salt) pecans. It really ramps up that ‘salty/sweet’ thing. And I’ve never put them in the freezer. About 15 minutes in the fridge and they’re good to go. These are incredibly versatile as well. Using the butter/brown sugar mixture as your only constant, everything else can be changed to your liking…graham crackers, white chocolate, dark chocolate, peanutbutter chips, pecans, walnuts, assorted candies, etc. Your imagination is your only limitation !

  20. I have been making these for years, never used

    the heath bars on them we just called them

    heath bar cookies. I do know though that

    you need a teaspoon of baking soda in the butter sugar

    mix it foams up and makes it get harder when cooled.

  21. Oh wow, definitely have to remember this one come Passover, glad to see that suggestion! Yay matzoh candy!

  22. @Darl. A heath bar is an American candy bar I think that is like a caramel nougat with chocolate. Delicious stuff. It's really crunchy and great as toppings.

  23. I have seeen this before, but did not try it. I am going to make this the next time they have a get together at church or maybe for the music class I help teach for Kindergarten. It sounds delicious and easy to make. I always look for easy recipes.

    Thx

  24. I just made this and it was great! I used the exact recipe except I split it between two cookie sheets of saltines and love it. Thanks!!!!

  25. Just found this looking for something to make over Christmas, and really really want to try it! Been trying to find some english equivalents, any ideas what to use instead of saltines? I've read maybe Ritz crackers? There seems to be something I can find in Tesco or Waitrose, so I'll have a look. And Heath bars….are they like Daim bars? Very hard brittle toffee?

  26. @Steph I'm not too familiar with English products… Ritz crackers might be a bit too buttery. Basically you just want a crunchy cracker that is pretty salty. That's really the only important thing I'd think.

    Yep.. you are right. Any brittle toffee should do the trick ;)

  27. My first batch of brickle is in the freezer now. I honestly am not sure I’m going to be able to wait 4 hours til it freezes… nevermind the 20-hour wait until the party I’m supposed to bring it to.

  28. Have had this in my foodie bookmarks forever and am going to make it tomorrow. I don't think we have heath bars here (Canada), but we have the exact same thing, we just call them Skor bars. They're one of my favs… Yummmm!

  29. I had the same issues as a few other people with the chocolate refusing the melt. The caramel was in the oven for the proper time, and while the chips were willing to melt in my hand, they weren't keen on melting in the caramel, despite it being bubbling hot. I used those hershey's mini chocolate kisses, and even chopped them up before putting them on. My last attempt was a minute under the broiler since they even refused to melt in the oven at 200 and 300F… Hah! I've never heard of chocolate refusing to melt, but there you go.

  30. I made this the other day, no problems. I'm curious to mess with it – use pretzels instead of crackers, put slivered almonds on top, etc.

  31. my mom has been making this for a few years now. around christmas time she puts red and green sprinkles or crushed almonds on top. also try dark chocolate. she also doesn't used brown sugar, just white sugar, though i'm not sure if that makes a huge difference.

    1. I make this all the time and only use parchment paper. It never sticks. You only have to refrigerate it for about an hour before breaking into pieces and enjoying. The tin foil is too iffy and longer wait in freezer.

    1. We make this all the time without the heath bar. We do however sprinkle the melted chocolate with chopped or sliced almond. My recipe is actually called Mock almond Roca.

  32. I tried this and i put the chocolate chips on the pan and put it in the oven and they wouldn't melt, i tried to spread them and they spread a little bit but it was chucky, so i put it back in the oven, to see if it would spread it out more and it ended up burning the chocolate ): SO when i tried again, i melted the chocolate, then poured it on and it was a much smoother process

    1. I’ve been told that the chocolate chips must be milk chocolate not semi-sweet or bittersweet. They are the only ones that will melt and spread smoothly with just a little heat.

  33. Love your site, recipes and photos! Just discovered it and can't wait to start trying.
    Going to make the brittle first. I wonder why the chocolate doesn't melt. Well, we'll soon see.

  34. I cater for partys and I am intrested in all traditional food, even with a good background in hotel management business growing up, I will appreciate it, if we are given this receipes and possiblly have teaching classes one faithful day as a cooking club. really willing to go oriental world-wide to know more about traditional receipes .

  35. I made something very similar to this using graham crackers; it’s from a Junior League of Colorado cookbook; think it’s Creme de Colorado. I’ve heard of using saltines and can only imagine that bit of salt is a bonus.

  36. Made this over the weekend and can’t stop eating it. It was an easy recipe but I did find the foil a bit difficult to get off. Will have to try the parchment paper route next time. Loving the website!

  37. Some people I know call this “ghetto toffee.” I always get requests for it at Christmastime. I don’t use Heath bars tho…just butter, sugar, saltines, butterscotch chips & chocolate chips. Sometimes I use peanut butter chips instead of butterscotch…that’s a fave, too!

  38. This is an absolutely terrific recipe!! One I have made many, many times and never have any issues with – other than it disappears too fast!!! Think I will make some today!!

Leave a Comment